Month: September 2011

Stuffing:

1/4 cup sun-dried tomatoes

2 Tbsp pine nuts, slightly toasted

1 cup frozen spinach, chopped

1/2 cup fontina cheese, shredded

2 cups breadcrumbs

1 Tbsp butter, melted

1 Tbsp flat leaf parsley, chopped

4 boneless chicken breasts, with skin

Salt to taste

Black ground pepper to taste

Pre-heat oven to 400ºF.   

Combine stuffing ingredients together in a bowl. Set aside.  Place chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.  Shape handful of stuffing into a ball and place in center of each chicken breast.   Wrap breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.   Roast in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.

1 (10-ounce) package refrigerated cooked chicken strips

4 green onions 

1/2 cup roasted red peppers 

1 (10 3/4-ounce) can condensed cream of chicken soup

1/2 cup picante sauce 

1/2 cup sour cream 

2 teaspoons chili powder

6 frozen corn toaster muffins 

Preheat oven to 400°F.

Place chicken in mixing bowl, breaking up any large-size pieces.  Wash green onions and discard any wilted parts. Cut into 1/4-inch slices, using up to 1-inch of green tops. Add to chicken.  Drain red peppers and dice. Add to chicken mixture.  Stir soup, picante sauce, sour cream and chili powder in to chicken mixture. Place mixture in baking dish.  Bake for 15 minutes. Remove from oven and stir.  Separate bread. Lay 4 slices on pie, placing one at each corner. Cut other two slices into thirds and place between slices. Bake additional 15 minutes or until bread is golden. Serve.

 6  Servings

6 tablespoons butter

6 tablespoons flour 

1/2 teaspoon salt

2 cups milk

1 1/2 cups cooked chicken, cut in 1 1/2 inch pieces

1/2 cup celery, diced, cooked

3 tablespoons green bell peppers, diced, cooked

2 tablespoons pimientos, diced

2 egg yolks, beaten

1 tablespoon Worcestershire sauce

Melt butter, blend in flour and salt, add milk and cook, stirring constantly over low heat or in chafing dish until sauce is thick and bubbly. Add chicken, celery, green peppers, and pimiento and heat through.  Beat eggs with Worcestershire sauce, add a small amount of creamed mixture, stir well, and add to rest of creamed mix.  Stir in well, away from heat, and serve at once over slices of toast or noodle squares.

8  Servings

1 tablespoon olive oil

4 boneless, skinless chicken breast fillets

8 asparagus spears

4 mozzarella cheese slices

Madeira Sauce:

2 tablespoons olive oil

2 cups sliced fresh mushrooms

3 cups Madeira wine

2 cups beef stock

1 tablespoon butter

1/4 teaspoon ground black pepper

Place chicken breasts between plastic wrap and pound to ¼-inch thickness; season with salt and pepper.  Heat oil in sauté pan; add chicken and sauté 4 to 6 minutes per side, until lightly browned; remove from pan and wrap in foil to keep warm.

Prepare Madeira sauce: Using the same pan, over medium heat, add 2 tablespoons oil and heat; add mushrooms and sauté for 2 minutes. Add Madeira wine, stock, butter and pepper; bring to boil, reduce heat; simmer about 20 minutes or until sauce has reduced to ¼ of its original volume and is a dark brown color.

Meanwhile, bring a half saucepan of water to a boil; add salt; return to boil; add asparagus and boil 3 to 5 minutes. Immediately transfer to a bowl of ice water to stop the cooking process. The asparagus should be cooked crisp-tender.

Transfer cooked chicken to baking pan; top with mozzarella cheese and broil 3 to 4 minutes or until light brown spots begin to appear on the cheese.

To serve, arrange 2 breasts on each plate, top each with 4 asparagus spears and spoon 3 to 4 tablespoons of Madeira sauce over each.

4  Servings